Makes 4 servings

Ingredients:

  • Ocean’s Halo Organic Thai Coconut Broth 32oz
  • 1 large butternut squash – diced
  • 2 medium yellow onions
  • 3 garlic cloves
  • About 1 tsp salt
  • About 1/2 tsp pepper
  • Fresh rosemary – chopped
  • Fresh sage – chopped
  • Dried parsley – for topping
  • 2 tbsp EVOO

Instructions:

  1. Prepare all vegetables
  2. Add olive oil, salt, and pepper to a deep pan, and saute onions until translucent – about 8-10 mins.
  3.  Add in chopped butternut squash and garlic and saute for another 5-7 mins.
  4. Add in 32oz of Ocean’s Halo Thai Coconut broth, bring to a boil, then let simmer for 30 mins.
  5. Add all contents to a blender and blend until desired texture.
  6. Portion and top with Parsley!
  7. Enjoy!